Steamed Pork Patty with Salted Egg

Ingredients

• 400g minced pork, not too lean
• 2 raw salted duck eggs
• 1 tsp grated ginger
• 2 tsp cornflour
• 1 tsp caster sugar
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1/2 tsp sesame oil
• 1/4 tsp ground white pepper
• 3 tbsp cold water
• 40g water chestnuts
• 2 spring onions

Before you cook

• Crack the salted duck eggs and separate the yolks from the whites, keeping both.
• Chop the water chestnuts into small dice and slice the spring onions.
• Mix the pork with the ginger, cornflour, sugar, oyster sauce, Shaoxing wine, sesame oil, white pepper and the salted egg whites.

Steps

1. Beat the pork mixture in one direction for 3 minutes, adding the water a tablespoon at a time, until it turns sticky and pale.
2. Fold through the water chestnuts and half the spring onions.
3. Spread the mixture into a shallow heatproof dish in a layer no thicker than 2cm.
4. Tap the dish gently on the worktop to knock out any air pockets.
5. Halve the salted egg yolks and press them into the surface, cut side up.
6. Set the dish in a steamer over water at a hard boil.
7. Steam over high heat for 20 minutes, until the juices around the edge run clear.
8. Turn off the heat and leave the dish covered for 5 minutes.
9. Scatter the remaining spring onion over the top.
10. Serve in the dish, with rice to catch the savoury juices.